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Effect of feeding diets high in monounsaturated fatty acids and α-tocopheryl acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation

Published online by Cambridge University Press:  02 September 2010

C. Lopez-Bote ,
A. Rey ,
J. Ruiz ,
B. Isabel  and
R. Sanz Arias
C. Lopez-Bote
Affiliation:
Departamento de Productión Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
A. Rey
Affiliation:
Departamento de Productión Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
J. Ruiz
Affiliation:
Departamento de Zootecnia, Facultad de Veterinaria, Universidad de Extremadura, 10071 Cdceres, Spain
B. Isabel
Affiliation:
Departamento de Productión Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
R. Sanz Arias
Affiliation:
Departamento de Productión Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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Abstract

The effects of olive (MONO) or sunflower (POLY) oil-enriched (30 g/kg) diets with either a basal (10 mg/kg food) or supplemented (200 mg/kg) level of a-tocopheryl acetate on some measures of production, fatty acid composition of animal tissues and susceptibility to oxidation of rabbit meat and membrane extracts have been studied. MONO diet produced higher levels of C18:1 in animal tissues. Animals that received POLY diet had a higher level of C18:2 in perirenal and neutral fraction of intramuscular fat and higher levels of C18:2, C20:4, C22:4 and C22:5 in phospholipid, reaching a higher overall unsaturation (P = 0·001). Muscle samples from rabbits given the POLY diet were more susceptible to lipid oxidation (P = 0·0001). Differences in membrane lipid oxidation, between groups followed a similar pattern to that of meat. Diets rich in C18:2 resulted in increases in concentration of pentanal (P < 0·001), hexanal (P = 0·0001) and total volatile aldehydes (P = 0·0001) in meat as monitored by headspace gas liquid chromatography. Dietary supplementation with α-tocopheryl acetate reduced the overall concentration of volatile aldehydes (P < 0·05), particularly hexanal (P < 0·05). Dietary administration of monounsaturated fatty acids not only reduces membrane and meat lipid oxidation but also modifies the relative proportion of volatile aldehydes generated upon heating, with a specific decrease in those generally related to rancidity and off-flavour of meats.

Keywords

fatmonoenoic fatty acidsoxidized fatsrabbitsα-tocopherol
Type
Research Article
Information
Animal Science , Volume 64 , Issue 1 , February 1997 , pp. 177 - 186
Copyright
Copyright © British Society of Animal Science 1997

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